Sweetcorn, Chilli and Coriander Soup
calorie controlled cooking spray
1 onion, chopped roughly
1 red chilli, cubed finely (reserve a few cubes to garnish)
900 ml vegetable stock
175 g cauliflower, chopped into small florets
600 g frozen sweetcorn, defrosted
a handful of fresh coriander, plus extra to garnish
salt and freshly ground black pepper
1. Heat a large non-stick saucepan and mist with the cooking spray. Cook the onion and chilli for 3–4 minutes, or until it begins to soften. Add the stock and bring to the boil. Add the cauliflower and simmer for 3 minutes, then add half the sweetcorn and bring back to a simmer. Cook for 2 minutes, or until just tender.
2. Add the coriander to the mix and whizz in a blender until smooth and creamy. Return the soup to the pan, stir in the remaining sweetcorn and season to taste. Keep warm or reheat if necessary. Ladle into bowls and serve immediately, topped with the reserved chilli and coriander.